In 2-quart heavy pan, combine butter, water and milk. Sift together flour, salt and sugar. Set aside. Bring butter mixture to a rolling boil. Remove from heat and add flour mixture to it all at once. Stir with wooden spoon to incorporate dry ingredients. Return pan to medium-high heat and cook, stirring, for about 1 minute, until mixture forms a ball and coats the sides of pan with a thin film. Mix dough for a minute or so to cool slightly. Add eggs, one at a time, completely incorporating each before adding next. Beat until dough is thick and ribbony. Add grated Wisconsin Brick Cheese and chives. Mix. Cool dough to room temperature. Preheat oven to 400° F. Fill pastry bag with dough. Line heavy cookie sheet with parchment paper, anchoring it to tray with dab of dough at each corner. Pipe 30- to- 40 2-inch dough rounds about 2 inches apart. Bake 10-15 minutes, until puffed and golden. Turn oven off and leave puffs to dry 5-10 minutes. Remove from oven and cool completely on racks. Cut tops from each puff and, using a pastry bag, pipe Brick spread onto each bottom; replace each top. Or, fill a pastry bag with the Aged Brick Spread and pipe the spread into whole puffs.